Thanksgiving Winter Squash Soup with Gruyere Toast Recipe

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This recipe for Thanksgiving Winter Squash Soup with Gruyere Toast, by Catherine Gallo, is from The Donovan Family Online Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

For Soup: Melt butter in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Work in batches, puree soup in blender (make sure soup is cooled a bit or the blender will blow it's top). Return soup to the same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper.

For Toast:Preheat broiler. Butter 1 side of each bread slice. Arrange buttered side up on baking sheet. Broil until golden brown. Turn over. Sprinkle with cheese, then thyme and sage. Broil until cheese melts, about 1 minute. Ladle soup into bowls and top with toast.

Number Of
Servings:

Number Of
Servings:

Makes a lot!

Personal
Notes:

Personal
Notes:

This is my absolute favorite fall soup. I use one medium butternut and one large acorn squash. Pop them in the microwave to make it easier to peel. I often leave out the cream and can't tell the difference. Can be frozen.

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